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Home » Condiments » Thogayal/Thuvayal Recipes » Peerkangai Thol Thogayal | Vegetable Peel Chutney

Peerkangai Thol Thogayal | Vegetable Peel Chutney

Jul 24, 2021 by Priya_Srinivasan ·

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Peerkangai peel chutney, a delicious south-indian style chutney made with vegetable peels and dal. An excellent combination to serve with steaming hot rice and ghee.

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Peerkangai thol thogayal

Table of contents

  • About the Recipe
  • Why you should try this Peerkangai peel thuvayal?
  • Today's Lunch Thali
  • The Ingredients
  • Step by Step Instructions to make Ridge Gourd Peel chutney
  • More Interesting Thogayal Recipes
  • Recipe
  • Do you like the recipe? PIN IT

About the Recipe

Peerkangai, called as ridge gourd also known as kalitori or luffa. It is used extensively in Asian cuisines. Ridge gourd peel thuvayal, a delicious condiment made with its peels and lentils. Thogayal or thuvayal is a south-indian style chutney.

Thogayal/Chutney’s are an easy way to make your family try a new ingredient or make them eat a vegetable which they are not found of. Thuvayal is also an excellent way to use up the vegetable to its entirety.

Ridge gourd peels

I already have a ridgegourd chuntey that uses the whole vegetable along with the peel in the blog. But usually when making ridge gourd, we remove the peel and cook only the soft flesh of the gourd. Like many other vegetables, the peels of the gourd has so much nutritional value, instead of omitting it our grandmother's found an interesting way to use it up.

Why you should try this Peerkangai peel thuvayal?

As I mentioned above the peel of the ridge gourd is a rich source of dietary fiber and other nutrients and low in calories. Many discard the peel, because of fibrous and tough texture, though it is edible.

To make this peel palatable, just sauté in hot oil until it wilts and becomes soft. Then you can add your favorite herbs and make an excellent condiment. If you don't prefer lentils in your chutney, try this Ridge gourd peel & mint leaves spread, a zingy sandwich spread made with just the peels and herbs.

Peerkangai thol thogayal sadam

The peels can also be frozen to use later. Just wash them well in water, drain completely and freeze it in ziplock bags.

Today's Lunch Thali

I made this delicious peerkangai peel thogayal as part of our Friday lunch thali. The simple thali contains

  • Peerkangai peel thogayal
  • jeera rasam
  • Thengai arisi payasam/kheer
  • Urad dal bonda
  • Banana stem & coconut curry
  • Steaming hot rice
South indian lunch thali #7

The Ingredients

  • Peels from 2 ridgegourds. I also use the top and bottom ends of the gourd.
  • Spices, i have used black peppercorns and red chilies to spice the chutney. Peppercorns are optional, one can omit them.
  • Coconut & ginger, freshly grated or frozen, do not skip coconut, they add flavor and also binds other flavors together.
  • Dal, i have used chana dal and urad dal, they add volume to the chutney
  • Sesame seeds and coriander seeds, as said earlier, they add a nice texture to the thogayal.

Step by Step Instructions to make Ridge Gourd Peel chutney

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

  • I have used frozen ridge gourd peels in the recipe, you can also use fresh ones.
  • Heat a pan with oil add the dals, along with coriander seeds, saute for a minute or two, then add pepper corns, sesame and coriander seeds.
  • Once the dals are roasted, add the red chilies, saute for few seconds. Transfer this another plate and let it cool completely.
How to make peerkangai peel chutney
  • In the same pan, add a teaspoon of oil and add the peels. Sauté well until it wilts and becomes soft.
  • Remove the sautéed peels from the heat. Add coconut, ginger and tamarind to this and let this cool completely.
  • Once cool enough, take it in a mixer jar, add ¼ cup of water and grind it to a chutney.
  • Serve this nutritious thogayal with steaming hot rice and gingely oil for a comforting meal.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan. You could follow me and my recipes on  Facebook |  Instagram  | Pinterest  | twitter

More Interesting Thogayal Recipes

  • Turmeric & ginger thogayal
    Turmeric & Ginger Thogayal | Chutney for Rice
  • Carrot thogayal
    Carrot Thuvayal | Carrot Thogayal | Chutney with Lentils
  • Kothamalli Thogayal
    Kothamalli Thogayal | Coriander Thuvayal | South Indian Lunch #4
  • Banana Stump chutney
    Vazhaithandu Thogayal |Banana Stump Chutney

Recipe

Ridge gourd peel thogayal

Peerkangai Thol Thogayal | Vegetable Peel Chutney

Ridge gourd peel chutney, a delicious south-indian style chutney made with vegetable peels and dal. An excellent combination to serve with steaming hot rice and ghee.
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Print Pin Rate
Course: Condiments, Main Course, Side Dish
Cuisine: Asian, Indian, South-Indian
Keyword: Gourd Recipe, How to make thogayal, Peel thogayal, Peerkangai chutney, Peerkangai thogayal, Ridge gourd recipe, Vegan condiment, Vegetable chutney, Vegetable peel thuvayal
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Cooling time: 5 minutes minutes
Total Time: 20 minutes minutes
Calories:

Equipment

  • Indian style mixie or any heavy blender

Ingredients

  • 4 cups Peerkangai / Ridge Gourd Peel (approximate value) from 2 ridge gourds
  • 3 tablespoon urad dal/black gram dal/Uluntham paruppuu
  • 1 tablespoon chana dal/gram dal/Kadalai paruppu
  • 1 teaspoon coriander seeds
  • 2 teaspoon white sesame seeds
  • ½ teaspoon black peppercorns/milagu
  • ⅓ cup freshly grated coconut
  • 6 nos red chilies
  • 1 teaspoon salt or to taste
  • ½ an inch piece of fresh ginger
  • ⅓ cup water
  • 2 teaspoon oil
  • a sprig of curry leaf
  • a small marble-sized ball of tamarind

Instructions

  • I have used frozen ridge gourd peels in the recipe. The peels were washed, drained and then freezed. It stays good for a month in the freezer. Use them straight from the freezer, no need to defrost.
  • If using fresh peel, peel the ridge gourd, wash the peels well and allow them drain well.
  • In a kadai/pan, add a teaspoon of oil, add both the dals along with coriander seeds, saute them in a medium flame.
  • Midway add peppercorns and sesame seeds to this and roast until the dal turn golden brown.
  • Once the dal turn golden brown, add the red chilies, saute for few seconds and remove the roasted ingredients to another plate.
  • In the same pan, add another teaspoon of oil, add the ridge gourd peels. Let the peels wilt and become soft.
  • Since i have used frozen peels, it took around 8-10 minutes for the peels to wilt and become soft. If using fresh peels, it will take only 3-5 minutes.
  • Once the peels are soft, add coconut, ginger and tamarind to this, remove from heat and let it cool completely.
  • Once it is cool enough, take the ingredients in a mixer jar, add salt and grind it to a thick chutney. Add 1 -2 tablespoon of water at a time and grind. Thogayals are usually thick and not runny.
  • Once ground, remove the chutney to a serving bowl. Serve it with steaming hot rice and gingely oil for a comforting meal.
  • Leftover thogayal can be refrigerated in an air-tight container. Stays good for 2-3 days.

Video

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

Tried this recipe?Mention @Icampinmykitchen or #icampinmykitchen
For Recipe VideosSubscribe & Follow @Icampinmykitchen on Youtube

This zesty peerkangai peel thogayal can be served with rice or also as a side with idly/dosa. Just adjust the consistency with water to serve with idly/dosa.

The peerkangai peel thuvayal can be refrigerated in an air-tight container. It stays good for 2-3 days. The amount I mentioned above, lasts me for 3 days.

Do you like the recipe? PIN IT

Ridge gourd peel thogayal pin

More Thogayal/Thuvayal Recipes

  • Amla and Carrot Thogayal | Chutney with lentils
  • Beetroot Thogayal, Beetroots Chutney with lentils, South Indian Style chutney with Beets
  • Ajwain, Tulsi & Pudina Thogayal/Chutney - Condiment Recipe
  • Orange peel spicy thogayal/Chutney

Reader Interactions

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  1. lata raja

    November 19, 2009 at 8:27 am

    This is one thogaiyal, I will eat with anything!

    Reply
  2. Priya Suresh

    November 19, 2009 at 9:48 am

    We do this often, i used to add sesame seeds in this thogayal, ur version looks yumm..

    Reply
  3. kitchen queen

    November 19, 2009 at 10:01 am

    I too make this thogaiyal but I cut the entire peerkangai into small bits and roast in oil and grind with other items.

    Reply
  4. my kitchen

    November 19, 2009 at 2:11 pm

    My MIL will prepare in different way,ur also interesting.Yummy one.Do visit my blog when u find time

    Reply

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